Which post-harvest processing technique uses heat to reduce microbial load?

• A. Fermentation
• B. Drying
• C. Pasteurization
• D. Freezing

Answer: (C)

Pasteurization is a heat-based process that actively inactivates most pathogenic and spoilage microorganisms to improve safety and extend shelf life while preserving quality. By heating to a specific temperature for a defined time, it reduces the viable microbial load rather than aiming for complete sterilization. This is different from fermentation, which relies on microbial activity to preserve and flavor products rather than primarily using heat to kill microbes; drying focuses on removing water to inhibit growth, with heat serving mainly moisture removal rather than direct microbial kill; and freezing preserves by stopping microbial growth with cold rather than by heating. Therefore, using heat to reduce microbial load is characteristic of pasteurization.